20 min
Type of dish: Fish
Temperature: Warm
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Saku red tuna piece 0.4 kg
Toasted Sesame 100.0 g
Sakura Mix shoots 0.25 kg
Chives 50.0 g
Salt flakes 10.0 g

For the tuna:

  • Ration the tuna in rectangular loins (saku) of approximately 5x5 cm
  • Fry the saku in a non-stick frying pan lightly greased with olive oil until it is golden brown approximately 3 millimetres around the whole piece, leaving the inside raw.
  • Cover the saku with toasted sesame.


  • Slice the saku and place it on the plate overlapping as we cut it.
  • Season with salt flakes, finely chopped chives and a dash of virgin olive oil.
  • Serve with with some sakura shoots or other herbs or salad that are in season.
  • Finish by grating fresh truffle if available and in season.

Nutritional information (1 portion)
Fiber 2.47 g
Saturates 5.57 g
Monounsaturated fatty acids 13.42 g
Polyunsaturated fatty acids 8.23 g
Cholesterol 30.4 mg
Calcium 173.96 mg
Iron 3.41 mg
Zinc 1.98 mg
Vitamin A 98.2 ug
Vitamin C 6.0 g
Folic acid 44.4 ug
Salt (Sodium) 5.28 mg
Sugars 0.39 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.